To keep this Chicken Piccata Paleo and Whole30, I used almond flour. The trick is to puree the almond flour a second time in the food processor to get it super fine. I seasoned with salt and pepper, dredged in the super-fine almond flour, and browned on both sides. Then deglazed the pan and made a lovely sauce with onions, garlic, capers, stock and lemon. The outcome is absolutely delectable and would have made fabulous leftovers, but we ate every bit!